Sous vide is a great process for many things, from making fancy food to convenient weekday meals, but one thing people often don't think of is how great it can be for weekly food prep. Because the food is already in a sealed package, and fully cooked or pasteurized, you can easily store it for later.
There are many methods for using sous vide for food prep, but my favorite is the cook, chill, and reheat method. It is a pretty simple method that boils down to sous viding the food ahead of time, chilling it, and then reheating it when you are ready to eat.
It greatly cuts down on the cooking times before eating (especially for tough cuts!) and it makes it easy to use sous vided foods in other preparations (hello turkey club sandwiches!).
It's also a very easy method to learn, since the initial cooking process is the same as most sous vide cooking. You can also get a much better sear using this method, because the food is coming from a lower temperature. In some cases you can even reheat using only a sear, leading to a "traditional" crust on your food.